Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Wednesday, December 12, 2012

Challah Recipe

This past weekend, I made challah in honor of Hanukkah celebrations. I found a terrific traditional recipe from a Fleischmann's cookbook and doctored it up a little to be more in line with my modern day kitchen. Though yeast breads take time (and patience!) to prepare, they're not difficult and highly impressive to family and guests. I enjoyed this one toasted with jam and coffee, as dinner bread, and pretty much all meals until it was devoured. Can't wait to make it again!

The cookbook that inspired the loaf!
The Nutrition Rundown: ~Half whole grain for more fiber. A perfect, hearty treat of a side for the holidays- enjoy it as your meal starch!




Braided Challah
Ingredients
3 cups bread flour, divided
2 Tbs sugar

1 1/2 teaspoons salt
1 package Active Dry Yeast (I used Fleischmann's, obviously)

2 cups whole wheat flour
1/3 cup butter, softened
1 cup very warm tap water (120-130 degrees F)
4 eggs, room temperature
1 tsp cold water

Directions

  1. In bowl of electric mixer, sift together 1 1/4 cups bread flour, sugar, salt and undissolved active dry yeast. Add butter. 
  2. Put mixer with bread hook on medium speed. Gradually add warm water and beat for 2 minutes, scraping bowl occasionally. Add 3 eggs + 1 egg white (reserve yolk for later in recipe). Continue beating with bread hook, and slowly add remaining bread and whole wheat flour until a soft dough forms. Allow mixer to run about 4-5 more minutes. 
  3. Turn out dough lightly floured surface. Knead about 1-2 minutes, until smooth and elastic. Place dough in grease bowl, turning to grease all sides. Cover with clean towel and let sit in warm, draft-free place until doubled in bulk (about 1 hour). 
  4. Punch dough down and turn onto lightly floured surface. Divide into 6 even pieces. Roll each piece into long rope, about 15" thick. 
  5. Place the 6 strands in a row. Pinch tops together (may require a touch of water to seal). Begin braiding:
    • Move outside right strand over 2 strands
    • Move 2nd strand from left to far right
    • Move outside left strand over 2 strands
    • Move 2nd strand from right to far left
    • Repeat with outside right strand until all strands are braided.
    • Pinch ends together, using a bit more water if needed to seal them.
6. Beat egg yolk wit 1 tsp cold water. Brush over loaf. Let rise in warm, draft-free place about 1 hour longer.
7. Bake at 400 degrees for 20-25 minutes on baking sheet. Remove from baking sheet and cool on wire rack. 

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